- 1 teaspoon vegetable oil, or as needed
- Sauce:
- 1 cup ketchup
- 1/4 cup Dijon mustard
- 1/4 cup brown sugar
- 1 tablespoon Worcestershire sauce
- Meatloaf:
- 3 pounds ground beef
- 2 cups milk
- 8 ounces shredded extra-sharp Cheddar cheese (such as Sargento® Off the Block)
- 1 1/2 cups bread crumbs
- 2 eggs, beaten
- 1 (1 ounce) package dry onion soup mix (such as Lipton®)
- 1 tablespoon chili powder
- 1 1/2 teaspoons paprika
- 1/2 cup shredded extra-sharp Cheddar cheese (such as Sargento® Off the Block), or to taste
- Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups with vegetable oil or line with paper liners.
- Whisk ketchup, Dijon mustard, brown sugar, and Worcestershire sauce together in a bowl until sugar dissolves. Cover the bowl with plastic wrap and refrigerate until sauce is chilled, about 30 minutes.
- Knead ground beef, milk, 8 ounces Cheddar cheese, bread crumbs, eggs, onion soup mix, chili powder, and paprika together in a large bowl until well-mixed. Fill prepared muffin cups with meat mixture, pressing down to remove any air pockets.
- Cook in the preheated oven for 15 minutes. Spread chilled sauce over each meatloaf 'cupcake'; return muffin pans to the oven and cook until no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Sprinkle remaining Cheddar cheese over 'cupcakes'; let cool for 10 minutes.
04/01/2018
recipepes.com
Meat-Lover's Cupcakes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
